Prawns With Prosciutto And Basil
|Colossal prawns||455 Gram, shelled, except for tails and deveined (20 pieces, 15 per pound)|
|Dry white wine||120 Milliliter (1/2 cup)|
|Balsamic vinegar||60 Milliliter (1/4 cup)|
|Extra virgin olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Thin prosciutto slices||7 Ounce (200 gram, 10 slices)|
|Basil leaves||20 Large, rinsed and drained|
Rinse prawns and pat dry.
Combine wine, vinegar, oil, and garlic in a large heavy-duty plastic food bag or nonreactive bowl; remove and set aside 3 tablespoons of the marinade.
Add prawns to bag and seal (or cover bowl).
Rotate bag to distribute marinade and place in a shallow pan.
Refrigerate for at least 15 minutes or up to 4 hours, turning prawns occasionally.
Cut prosciutto in half lengthwise.
Remove prawns from bag and drain, discarding marinade in bag.
Lay a basil leaf on each prawn; then wrap a prosciutto slice tightly around each, leaving tail exposed.
Thread 4 or 5 prawns on each of 4 single- or double-pronged skewers.
Arrange skewers on cooking grate.
Place lid on grill.
Cook, turning once halfway through cooking time, until prawns are opaque in thickest part (6 to 8 minutes; cut to test).
Transfer to a platter and drizzle with reserved marinade.
Serve warm or cool.
If made ahead, cover and refrigerate until next day.